Preheat the grill or grill pan to medium-high heat.
In a small bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create a marinade.
Brush the marinade evenly over both sides of the chicken breasts.
Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
While the chicken is grilling, toss the sliced red bell pepper, yellow bell pepper, red onion, and zucchini with a little olive oil and season with salt and pepper.
Grill the vegetables for 4-5 minutes, turning occasionally, until they are tender and have grill marks.
Remove the chicken and vegetables from the grill and let the chicken rest for 5 minutes, then slice into thin strips.
In a small bowl, mix the plain Greek yogurt, fresh lemon juice, honey, and chopped cilantro to make the sauce.
Lay out each whole wheat tortilla on a clean surface.
Spread about 2 tablespoons of the yogurt sauce evenly over each tortilla.
Divide the baby spinach leaves evenly among the tortillas, placing them in the center.
Top the spinach with equal portions of grilled chicken strips and grilled vegetables.
Roll up each tortilla tightly to form a wrap, folding in the sides as you go to secure the filling.
Slice each wrap in half diagonally and serve immediately.